BASIC RAW MATERIALS USED IN PROCESSING OF THE SNACK FOOD (ECOLOGICAL/NON ECOLOGICAL) AND THEIR EXPANDING CAPACITY

Authors

  • Elena Bonciu University of Craiova, Faculty of Agronomy

Abstract

The food processing involves changing raw plant or animal materials into safe and tasty products. The snack products represents an area of great interest for the food industry both from the standpoint of technologies used to produce these products, and from the point of view of their high popularity among consumers.
The snacks type food products are produced on the basis of many raw and auxiliary materials. Usual, the raw materials for snacks are maize, wheat, rice, potato, tapioca and oats, but this is not a complete and exhaustive list.
An important ingredient in the production of snacks is the starch content of various raw materials. Starches granules from different sources vary from one another (in terms of size, shape and proportion of amylose and amylopectin), each of which may affect capacity of expanding. Among the raw materials with very good capacity of expanding are included especially potato and maize; on the other hand, the oats has a very little capacity of expanding. For this reason, the oats is used in small doses in the recipes of snacks.

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Published

2017-01-18

Issue

Section

Working Group 1: Plant Cultivation and Animal Growing Technologies